Vietnamese Garlic Shrimp (Prawn) Noodle Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 - 3
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Calories
273 kcal
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Course
Salad
Vietnamese Garlic Shrimp (Prawn) Noodle Salad
Description
The Vietnamese Garlic Shrimp Noodle Salad features medium-sized shrimp cooked quickly in olive oil with minced garlic, seasoned lightly with salt and pepper. This results in shrimp that are tender with a gentle garlic aroma. Cooked rice vermicelli noodles are soaked until just soft to maintain a delicate texture that complements the crispness of shredded iceberg lettuce, finely matchstick-cut carrots and cucumbers, bean sprouts, and fresh coriander and mint leaves. The salad is dressed with a sauce incorporating lime juice, fish sauce, rice vinegar, sugar, finely chopped garlic, and red chili, giving a balance of acidity, sweetness, saltiness, and heat with fresh garlic notes. The components can be tossed together or served with the dressing on the side.
This dish works well as a light, refreshing lunch or dinner salad with a combination of tender shrimp, cool vegetables, and herbaceous flavor. It can also be made with chicken substituted for shrimp. The notes include advice on noodle choice and shrimp doneness indicators to avoid overcooking.
Ingredients
Garlic Shrimp (Prawns)
- 12 - 15 Shrimp prawns), shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells, medium
- 1 tbsp olive oil
- 2 garlic minced, cloves
- Pinch salt
- Pinch black pepper
Dressing
- 1/4 cup lime juice
- 1/4 cup fish sauce
- 2 tbsp rice vinegar
- 1 tbsp caster sugar
- 1 garlic very finely chopped, large clove
- 1 tsp red chili adjust to taste (I use birds eye which is spicy, very finely chopped
Salad
- 2.5 oz / 75g rice vermicelli noodles Note 1, dried
- 3 cups iceberg lettuce , shredded
- 1 cup carrot , cut into fine matchsticks
- 1 1/2 cups cucumber , cut into matchsticks
- 1 1/2 cups beansprouts
- 1/4 cup Coriander leaves , lightly packed
- 1/4 cup mint ordinary or Vietnamese), lightly packed, leaves
Instructions
- Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
- Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
- Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
- Remove the prawns from the skillet onto a plate.
- Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
- Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
- Serve immediately.
Notes
- Use either rice or bean vermicelli noodles; bean noodles are slightly more translucent.
- Cook prawns until they curl into a "C" shape; avoid overcooking when they form a tight "O" shape.
- For a variation, replace shrimp with cooked diced or shredded chicken.
- The provided dressing quantity is generous; not all will be absorbed, with some pooling on the plate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 3
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 334g | |
| Calories | 273cal | 14% |
| Carbohydrates | 36.9g | 12% |
| Protein | 16.8g | 34% |
| Fat | 6.1g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 105mg | 35% |
| Sodium | 2160mg | 90% |
| Potassium | 538mg | 11% |
| Fiber | 2.6g | 10% |
| Sugar | 9.9g | 20% |
| Vitamin A | 6750IU | 135% |
| Vitamin C | 21.5mg | 24% |
| Calcium | 100mg | 10% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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